Restaurant & Bar Manager

Dublin, Full Time

Role:

  • To plan and direct the safe efficient daily operation of the property.
  • To provide guests with a quality, well maintained hotel, along with quality service at all times.  
  • Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives.
  • Develops and implements hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property associates. 
  • To have and excellent knowledge of all revenue, budget and all sales figures and to be an expert in food & beverage pricing.

Duties & responsibilities:

  • To organize and carry out any reasonable customer entertainment when required
  • To ensure we have a good working relationship with the support companies or groups
  • To ensure efficient assessment and introduction of products are done according to standards i.e. Beverage List and Presentation Products & Props
  • To ensure adequate, efficient coverage of all shifts
  • To ensure that Residents Bars are staffed and manned accordingly.
  • To ensure that Function Bars are staffed and manned accordingly.
  • To ensure that all beverages including any wine/beverages for functions are requisitioned in advance.
  • To liaise with the stores manager to ensure that par levels for all items are maintained.
  • To ensure that all bars and lounges are always maintained to the highest level of cleanliness and that scheduled cleaning regimes are put into place.
  • To practice tight control on all stock and products.
  • To ensure that function bars are only accessible/ open during a function.
  • To ensure that all bars including fridges and bar store areas are locked at the end of each shift.
  • To assist in stock takes.
  • To ensure that regular analysis of all competitors pricing is carried out.
  • To ensure that all menus, displays and coffee lounge displays are always well maintained.
  • To carry out coffee training as required.
  • Never to compromise on agreed standards of service and display.
  • To be proactive and inform the F&B manager of items that are required in the bar area. This involves researching products and pricing and quotes and presenting them for approval.
  • To ensure that all staff issue receipts with all purchases.
  • To maintain all the bars, stores and back of house areas in good condition.
  • To assist around the hotel during busy periods.
  • To carry out a monthly Food & Beverage report.
  • To carry out monthly crockery/ glass stock takes.
  • To utilize micros and indeed any other equipment that is purchased.
  • To achieve the financial target as allocated for the bar

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